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Cranberry Chocolate Oatmeal Granola

  • Cooking time25 min
  • Prep time10 min
  • Makes 14 cups
recipe image Granola avec la pâte à biscuits aux possibilités infinies Becel

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup Becel® Original margarine
  • 1 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 cup rolled oats
  • 1 cup dried cranberries
  • 1/2 cup flax seeds
  • 1/2 cup raw sunflower seeds
  • 1 Tbsp. ground cinnamon
  • 1/2 cup semi-sweet chocolate chips

Nutrition facts

Calories50.00
Calories from Fat-1.00
Total Fat3.00 g
Saturated Fat0.000 g
Trans Fat0.000 g
Polyunsaturated Fat0.500 g
Monounsaturated Fat1.000 g
Cholesterol5 mg
Sodium40 mg
Total Carbs6.00 g
Dietary Fiber0.0 g
Sugars4.00 g
Protein1.00 g
Vitamin D0.000 mcg
Calcium6 mg
Iron0.00 mg
Potassium19.000 mg
Omega-30.30 g
Omega-60.40 g

Instructions

  1. Preheat oven to 375°F (190° C). Combine flour, baking soda and salt in medium bowl; set aside.
  2. Mix Becel® Original margarine with sugars in large bowl. Mix in eggs and vanilla until blended. Gradually add in flour mixture; mix just until blended. Add oats, cranberries, flax seeds, sunflower seeds and cinnamon. Divide dough in half. Press each half into ungreased 13 x 9-in. (33 x 23 cm) baking pan.
  3. Bake 20 minutes or until golden. Cool 20 minutes on wire rack. Remove from pans, crumble and cool completely. Stir in mini chips.
Cranberry Chocolate Oatmeal Granola Cookies: Prepare cookie dough and stir in oats, cranberries, flax seeds, sunflower seeds, cinnamon and mini chips. Drop by tablespoonfuls on ungreased baking sheets, 2-in. (5 cm) apart. Bake 7 minutes or until edges are golden. Cool 2 minutes on wire rack; remove cookies from sheets and cool completely. Makes 84 cookies. Cranberry Chocolate Oatmeal Granola Bites: Line 15 x 11-in. (38.1 x 27.9 cm) baking pan with sides with foil or parchment paper leaving 2-in. (5 cm) overhang; set aside. Prepare cookie dough and stir in 3/4 cup (175 mL) oats, 1/2 cup (125 mL) cranberries, flax seeds, sunflower seeds, cinnamon and 1/4 cup (60 mL) mini chips. Press dough into prepared pan. Top with remaining 1/4 cup (60 mL) oats, 1/2 cup (125 mL) cranberries and 1/4 cup (60 mL) mini chips and gently press into dough. Bake 20 minutes or until edges are golden. Cool in pan on wire rack 10 minutes. Using foil overhang, lift out of pan and cool completely. Cut into 48 pieces.